April 14, 2021

Episode 7 - Grill and Ben

Episode 7 - Grill and Ben

This episode we talk with Ben AKA Grill and Ben. We launch a new segment 'The Cut' with master butcher Tom Courts discussing cuts of meat for the bbq. 

Grill and Ben is a back garden griller who loves to cook pulled pork and tells us about how winning a competition changed his life.  Ben is a brand ambassador for LumberjAxe Food Company supplying rubs and sauces for your barbecue. Find out what BBQ Bingo Challenge Ben has to do and head over to our Instagram, Facebook & Twitter to see what he cooks up. 

Tom Courts runs Burnt Island Butchers in Scotland and is the current Haggis Champion over the next few episodes you will hear Tom discussing cuts of meat, how to cook and serve them on the barbecue. Some real expertise. 


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Transcript
Dan - Host:

Welcome to another episode of the meat & Greet BBQ podcast. We are blessed today with Ben from Grillon Ben on Instagram, he is a home cook with a real passion for what he does, but also keeping it simple. I think there's lessons we can all learn from this episode. So here's Ben. Hi, Ben, how you doing? Thank you so much for being on today.

Ben:

Thanks for having me. I really, really appreciate it. I'm doing great actually. Yeah. You guys.

Owen - Host:

Yeah, really? Well, thank you super excited to do another episode, actually. It's really good fun. And it's great to have you on.

Unknown:

I don't know. I do appreciate. I've actually listened to all your episodes. Just feel my walks to work. It's been nice.

Dan - Host:

Great to hear. We could help. Yeah, yeah. You know, the thing is for people listening, this is being recorded on the bank holiday of Easter weekend. And I'm sure you're the same as myself. No. And we all barbecued yesterday. So we're all desperate to start talking about it again. It's great that we can finally have people over and cook for other people. Have you had the chance to do that? Or if you just barbecued for yourself? I

Unknown:

just barbecue for myself. But I did make up some stuff yesterday. I gave some to my friends but he wasn't with me at the time, but I gave some to him anyway. Like,

Dan - Host:

yeah, what's the term very nice what you cook.

Unknown:

So I actually took some inspiration from you guys. And I done some black Putin inside a burger. Yeah. Yeah, I was a game changer.

Dan - Host:

I was very excited when I saw you tagged me in that I was like, he does not know what you just walked into. Because it is such a game changer. I'm trying to tell everyone now. It's makes it so much more moist. The flavours work perfectly. It's fantastic.

Unknown:

It's brilliant. It's so good. Like, brilliant. Everything about her just juicy, you know, so much more flavour is brilliant. So, we're

Dan - Host:

talking about burgers and kind of cooks? What's the thing you cook most often? Do you have like a staple? Or do you tend to mix it up a bit?

Unknown:

I think since I've started cooking by the more low and slow ones I say pulled pork I do that very regularly that sort of something. But I think I've gotten to the point of that now where I'm that's my most confident piece. I can just sort of like I know exactly how it's gonna do. It's gonna be fine. But I think if I haven't friends over and stuff, I always make up my own burgers and like, I've got a burger sort of press things. I'll make him half pounders normally, but I normally filled with anything inside and just everything every time I do something different in the middle. Like you never know where you're going to get

Owen - Host:

Skittles

Unknown:

I have done marshmallow before to be fair, actually that marshmallow burger. That was yeah, that was a bit mad. I did not come out. It was very very sort of, like wet for one of my friends who had he absolutely loved it like you know, he swore by it. But for me, it was like one boy, this is incredible. Second bite was not for me.

Dan - Host:

Well, I was gonna ask like What's the strangest thing you've put in a burger, but other than marshmallow What else have you put in that wouldn't be the norm.

Unknown:

I've put in a quite a bit of Marmite in the middle of some before Oh, I

Dan - Host:

bet that's great. I love Marmite Marmite in the chilli is great so in a burger can only be a good thing surely

Unknown:

is really good could have held fig Mama is it acts like a binder as well. So like it did not fall like if any bit tried to fall apart in my life just clinging to it for dear life. But there's like

Owen - Host:

did you not put any breadcrumbs or anything in you just use mama as the binding agent?

Unknown:

Yeah, I never really put binder in too much to be honest. Yeah, I think every now and again, I'll put in bread crumbs, but not not too often. To be honest.

Dan - Host:

It really depends on like the quality of mints you can get hold off and the situation. Also, to a certain extent, how many burgers you need to make compared to how much kind of ingredients you've actually got. Sometimes you might need to bulk out to make it go a bit further. But if you can get the right mints and combination of stuff, you don't really need them. I don't think

Unknown:

that I think sometimes it's just potluck because you could do the exact same thing three times, you know, and two times it'd be perfect. But the third time for whatever reason just falls apart. But yeah, I find in general very rarely isn't really

Owen - Host:

talking about burgers. I did my first smash burgers today. Yeah, I saw that barbecue trend at the moment. Isn't it smash burgers.

Dan - Host:

How do you find it?

Owen - Host:

Yeah, I mean they cook so quick. Obviously you just you just flatten them to nothing so yeah, really tasty. Still really moist and juicy. And yeah, I really really enjoyed it. I used a bit of anger snore ink, Montreal steak burger rub. So I kind of mix that in which was quite nice. And then just Yeah, a couple of slices of cheese over it chopped up. I've got a new source today as well. So I went to a went to a local farm shop today and I'm sorry garden centre, and had a little look at the barbecues. We'll do some window shopping as you do, as you do, but I look quite like that. I don't know if you You guys have tried it the meat from meat

Dan - Host:

rain yes I absolutely love them the poultry burger sauce goes on everything if you've not tried it, it's it's one of my favourite sources out there. So not try it out

Owen - Host:

you should it's really good they got amazing black garlic sauce and a smack smoked barbecue sauce as well. What I haven't been able to get ahold of which they also do and I've wanted to try it and I've got a Siracha source. Oh yeah, and that and that was in the farm shop today. And that one over a Smashburger It was absolutely a meant.

Dan - Host:

I don't know what it is about smash burgers, but I definitely prefer them like I can't put my finger on if I think for whatever reason they've got better flavour i don't know if I find them more moist because they cook so much quicker. I don't know what it is but I definitely prefer or just enjoy them more when I make them. I don't think it's like a psychosomatic thing I don't even know like the science what why they're meant to be good.

Owen - Host:

I get to smash on me right.

Unknown:

Just be up to me.

Dan - Host:

Yeah, exactly. is rare after smashing some meat I'm upset to be

Unknown:

it's very pathetic guys. I'm gonna be controversial here have never made smash burgers. And

Dan - Host:

I don't think it's controversial or when I needed them. Well,

Owen - Host:

today or yesterday. Yeah, first time today.

Dan - Host:

It's having the setup to do it though. Because unless you've got a flat top, you can't really do them on a grill. Because anything you push off gets caught in between the grates and won't come off properly and everything. So part of it has to do with the setup and what you have to hand as well.

Unknown:

I've heard apparently there's a cheap way you can do it. If you get the tube to burger paper, put on top of a bugaboo and then squash it between two chopping boards. Apparently that gives you a similar effect. Not quite the same but similar. Wow. Well, there you go. Guys, me but life hack.

Dan - Host:

You've mentioned pulled pork and I would love to pick your brain on pulled pork because I've only done it myself once or twice on the barbecue. And I know that there's so many different variants into how it finishes and the flavours you get. So do you have a staple? Or do you try different things with each time?

Unknown:

I don't think I've done anyone the same like in general over trysts and different rubs on it. I'll put my own things on there. It I think is just all as long as you can still get all that nice bark when the inside just for JC and yeah, you laughing really? But yeah, I don't I don't know. I think the one constant I think I read I always go for is a bit of smoke paprika. Really? That's the one one constant ingredient.

Owen - Host:

Do you rub the pork in like mustard first before you put a rub on it? Or some sort of, you know, source to kind of just let the rub stick to it?

Unknown:

Yes. So I've only started doing that recently. So I never used to and I thought give it a go. But what I used to do before that was I'd always put on few drops of Worcestershire sauce. And well, I've not really found the difference too much. I think when I used a master debark was a lot thicker. But yeah, in general, I don't I don't know. For me, it doesn't make a great deal of difference. But I think it does seem to hold on a little bit better mastered. And you know, he never taste afterwards either. So that's obviously, if you're not a fan of master, that's always a big concern.

Dan - Host:

Wherever you look about doing pulled pork, you can go on the internet, it's one of those things that you'll get so many different opinions on cooking times cooking temperatures, what to do how to do it, should you make sure there's moisture involved? Should you not? How do you incorporate that? Like, how long do you tend to do yours for? And do you wrap it for all of it part of it? How do you play ball with it? It's a

Unknown:

weird one, really. So like, I put it on the two hours to start with, I just completely not touch it. And then after that, I'll start giving a little spritz every now and again. Normally put in some honey or maple syrup over dinner with a source and maybe a bit of like I've got this pineapple hot sauce. And that's quite nice once and only put a little bit in there with bear as well. And so that goes quite nice. But yes, sort of like in terms of how, how to do it. It's a hard one to say really. I think there was a video I watched on YouTube before that really helped us by an American guy called for dog lover. And he he doesn't do anything by Tim It's all by sort of feel and how he knows what it feels like. But I'd say in terms of rappin I do wrap it once it gets to about 165 and sort of it has been holding every little while I tend to wrap it for for the remainder as long as the bark looks like it's set to recommend forea I've never tried birches papers to be fair, but I think yeah, Tim for Dustin works me quite well. You know, putting a little bit of a waiver on threatening there was quite a fair bit of air in there to keep it a bit moist, but it doesn't Yeah, I don't really think I have a set thing for but I don't always wrap I've never tried it out to be fair.

Dan - Host:

It's like I've done it a few times. I've always enjoyed it been happy with how it's come out and you can literally pull it apart. But some of the videos you see people He lifted out and it's falling apart under his own weight and they basically put their finger on it and it just melts i i genuinely have no idea how you get to that point because surely there comes a time where you cook it for so long it's sort of drying out or do you just keep adding the moisture?

Unknown:

Yeah that's that's the hard science right so it's no one I think there might be one of the reasons why a rapid because just in case I don't have ever achieve that sort of pure melt your perfection but I think in case I do I think that's why it's perhaps the when I pick it up at least it's not gonna all fall through the grapes

Dan - Host:

Yeah,

Owen - Host:

I think what you're trying to what you're saying then that I reckon most of that will come down to the actual resting Yeah, and kind of you know, almost being in a pool of juice you know, when you when when it was kind of wrapped and resting and then it just just falls away.

Dan - Host:

It is one of the most erotic of metres now when you talk about it pulls pork about a moisture involve, like just you can almost smell pulled pork when you're talking about it. Jeremy that there's just something about like the flavours if anyone's had good pulled pork before? Yeah, they they know it when they're talking about it.

Unknown:

I think people have had good people forever. Whenever it's mentioned, they sort of go off into a little. They have their own little moment when they go into our little zone and really enjoy that moment. Yeah.

Owen - Host:

So we've kind of gone straight into it already, and sort of talking about our favourite cuts of meat, which is fantastic. But I suppose Ben, we should, we should kind of get you to introduce yourself, really, and let our listeners know who you are. And you know what you get up to? And tell us a bit about you.

Unknown:

Yeah, sure. So my name's Ben. I'm actually on Instagram as Grillon Ben That's all like SATs a neighbour came about standing at work one day and I was I think the whole idea behind get my Instagram was just like, just want to look at me

Owen - Host:

as my main account Yeah.

Unknown:

I think the name was it's always gonna be some fun like some sort of fun thing with me and I was going through so many weird different ones. I think that's the best for bad bonds to be.

Dan - Host:

I love grilling Ben, you should do like a cameo account called like the flowerpot men and just have pictures of flowers and stuff

Unknown:

I was a read him did at one point when I started up just to actually do like, turn a flower pot into sort of some sort of grill somehow is quite probably more like a tangerine thing to do. Yeah, yeah. Like yeah, that'd be quite smart.

Owen - Host:

Mind you didn't didn't I say a couple of days ago you've changed your you've decided to change your name and you've changed your whole whole barbecuing ethos

Unknown:

as an APR who was that one so it does cross out er and made it Gillen, Ben and focusing purely on fish.

Owen - Host:

And then you know, some burgers.

Unknown:

I didn't last long. Purely because I want to get in the pond. Row and slow.

Dan - Host:

That's good. I do I absolutely love upon. So how long have you been barbecuing?

Unknown:

So I'd say only since probably August since we only moved into the house being my my girlfriend in February last year. And until then I have not really been barbecuing much. I've done a few sort of like on a gas barbecues maybe chop on some burgers or sausage. You know the typical sort of British barbecue. But yeah, there's anyone who moved moved in here but I started getting into it. To be honest, I was just cooking for the first several months but at least I was cooking and just one I've got reduced from I think as the rasaan 10 pound just as basic gross in there. And then when I was looking at all the pages I was following and I decided to get myself a whereby so I've got a secondhand web a 47 centimetre one. So then yeah, and that just opened up a whole new world to me. I could honestly I've never had never had a lid before so I couldn't really do lunch. And yeah, I think from when I was hooked,

Owen - Host:

loving your cat on life.

Unknown:

It's brilliant. I wouldn't be about it now is it? I feel fingers as well because it's about devote your cook on mostly now is Napoleon protrace. Okay, I think it's cool. And I was very lucky because I won that one free barbecue store and a competition. So it's the best thing I've ever won installed. Yes, yes. Okay, let me story for now actually, which is, you know, fair play to him and nice bunch of lads. Yeah, it's gonna sound cliched. Perfect. I think getting that barbecue in a way has changed my life, but not just because of the barbecue. Because what happened the day I got it, I had an interview for a job and no one won the barbecue a few hours before the interview. So I went into that interview, you know, I was sky I was on cloud nine. I think we have ever given and I actually got the job because of it. So I always feel getting that vote. He helped me get a job. Okay.

Dan - Host:

So how does he rewards the barbecue afterwards?

Unknown:

So when I first built it up I think like I invited everyone just come and have a look at it once that there was like five minutes down the road and I rang him up was like your freedom I said is emergency makes us come over as quickly as you can and he can't you're just sort of had it standing in the doorway and I said look at this licen shiny to be fair to him though he reacted really well he just went for

Owen - Host:

what you should that's kind of lifted it up and almost on a like Lion King style kind of just was entered into your street.

Unknown:

I think it was it was strong enough to lift that demonstrate. I wouldn't walk a few miles carrier down the road. knock on people's doors, look at this. But yes, I think it took me a little while before I even want to cook and I just want to leave all shiny, shiny and Chrome. But once I started, I think I got to a point where I was just every day for about a week or two just do something on it.

Owen - Host:

I'm not, I don't know much about Napoleon grills to sort of talk us through a little bit about you know, it's like a kettle style isn't I think I've seen pictures. Yeah,

Unknown:

so it's sort of quite quite a big, it's a 57 centimetre one. So it's quite big. But it's quite a big, hefty piece of gear. But to be honest, until I'd actually sort of in a competition I didn't really know anything about Napoleon either, but they're a Canadian company and that like some of the stuff they do are really quite interesting, but it's got like a thing of an inch thick cast iron great Insider. So as you can get some really nice sear marks on there. Yeah, it's got the grill can go on to three different levels you can put out like so bottom middle and top it and it's really really good. It's got its own temperature guys in the top which is I've worked I've used it with other monitors that is almost 200 degrees free spawn it's massive because I've got a decent size chimney star and I found it takes about one and a half nearly two if I'm just a normal cook not not so much feel like you know you're slow and slow if I was just doing like, you know, a garden barbecue for friends and stuff Yeah, hey about to get you feel like we're actually cook on everything.

Owen - Host:

keen to get your thoughts because I've got a Weber kettle like yourself, but I've got a 57 centimetre one. As I've already mentioned on the podcast, I've also got a Broil King Keg. But with the differences, the broken keg has got a cast iron grate, and obviously you've got your normal stainless steel one that you get with most kettles in a Weber and you've obviously got the same a cast iron one and a stainless steel one, do you find that it's much of a difference when sort of cooking between the cast iron grate and the stainless steel one,

Unknown:

it's hard to tell to yours but I think it's I think in terms of just from purely aesthetic point of view. So like if you're cooking some like some meat on a just to get to see marks on a car sign that looks you know looks apart that I'm not really too short here. You know, I've not really tested out too much compared to the weather because I think since I got this I've not used a Weber as much just I've been doing quite big cuts of meat and it's good as a smaller where it fits on a bit easier on this. But I think it does seem to sort of hold the temperature on there a lot and sort of like don't get much heat escape from it. I don't know the main difference is really to be honest, but I think for me it is more just a sort of like a visual wow factor.

Owen - Host:

Heavy was cast iron great is a great

Unknown:

big rig

Owen - Host:

it just feels like a big piece of kit.

Unknown:

Yeah, I think it probably weighs it must be close to 10. Now 10 kilos, probably at least five kilos, just that by itself. You know, it's so 200. So when you're looking at stuff, it is special, it is red hot, you know, you kind of have to be quick in that.

Owen - Host:

Fantastic. You've obviously said that you've got the Weber kettle, you've got the Napoleon grill as well which one which is obviously fantastic. Is there any more to your setup? Do you have any kind of other grills or accessories or have you got you know, purpose built shack or how you normally run in your back garden.

Unknown:

So we've got near the front door we've got little sheltered areas probably only two or three metres long. We've got a sort of picnic table and labour that's normally where I'll put the barbecue just to leave it on the shelves. There's enough space for it to sit there. So that's quite handy. So it's like this is under shower, but it's not a purpose built or anything came with a house. I did buy an accessory every other day actually, I've not I've not used it yet, but it's only five rotisserie.

Dan - Host:

Everyone's buying a rotisserie but me the future that's why

Unknown:

so we're confident Amazon been out of stock for ages. I've got an occasional science in stock in our heads and valuations for Christmas. But yet again, funnily enough which considering the ball because I've got bits is actually the most expensive thing I've got for barbecue and in terms of what I'll pay for anyway. Because yeah, my Weber's like Gumtree or Facebook or some

Owen - Host:

Have you used it yet? Not yet. No,

Unknown:

I'm still trying to plan what I want to do. So I'm going to start easy with some like chicken or might just do like a whole leg lamb, you know, I think once I can get some friends free and they can come around and Seeing a garden we can all sit and have, you know, some roast chicken or leg lamb or something like that or even some Peking duck I'm not sure it you know loads of different things. The

Owen - Host:

i They're really good fun, so I can't wait to see what you do with them for sure.

Unknown:

I think the thing is, once I get it I know it's gonna be it fits all I want to do every day and it's the angle become expensive by nobody's cuts to me. So I think I'll put off a little bit is have you done many cooks use new one.

Owen - Host:

Do you know what actually I say? It's amazing. I've been used it a few times, probably three times now. The first one I did was just I got it as a Christmas present. So yeah, just after Christmas I did a turkey crown like a three kilo pizza Turkey around. That turned out absolutely immense. A Reese's just did a chicken on there. And I've also done a pork pork loin on there as well. Oh, yeah.

Unknown:

I'm pretty impressed. How would you set up the drip pan the middle and cold sweep aside or do you have directly on me? But yeah,

Owen - Host:

yeah, no, I'm I go to zone. And then oh, sorry. Kind of, you know, either side, drip pan in the middle?

Unknown:

Yeah, I think because I've been looking into I think that's one thing that's kind of put me off a little bit. Just like, I want to make sure I get perfect. And I do do not waste of sums. And so yeah, here invest where you do. I think that's that's good, because that's what seems to be the general sense from everyone. A little bit how wait for that. Now I'm looking forward to already. I think I was planning like even before I've done one group I'm planning the next 10 Cooks afterwards. Just can't wait.

Dan - Host:

If you're planning ahead, do you buy your meat in bulk? Or do you buy as and when you're going to cook?

Unknown:

No, I've very rarely buy in bulk. Normally, I normally try and have a few pork shoulders in the freezer ready to go. But in general, I tend to just what I need go down birches, we've got a quote, to be fair, we've got quite a good one right? About 510 minutes drive from my house. So he was lucky lucky, man. Yes, we're thumbs down if you've heard that. Oh, yeah. Yeah, no, they do. So we're here today to do some really nice bits.

Dan - Host:

Yeah, see, I really like Swiss farm, but it's about 5055 minutes from my house. And it's just particularly at the moment just a little bit too far either way, for me to get away with but I've been more recently since probably October last year, I've been buying all my meat in bulk from either village butchers or Stilton butchers. And it's really changing how I'm cooking on the barbecue because, like he said, I'm now planning that far ahead. But also I'm thinking right if I've got 21 chicken breasts in my freezer, how many different types of cooks and different ways can I do things with them? But it does make it much easier and thinking oh God, where am I gonna get a brisket from between now and Sunday? I've got three days to track one down in Germany.

Unknown:

Yeah. So you're always prepared. That's good. I've never actually used an online purchase to be honest, I probably should give it a go but

Dan - Host:

there's a lot of offers flying around at the moment I'd really recommend trying it and seeing it's for you. I don't think it's necessarily for everyone. And I think you do need to have the freezer space to be able to get the most out of it. But I mean, I had a 28 quid tomahawk steak from Stilton butchers and it was phenomenal because I built up the rest of the order so much I got it at like almost half price so I was like oh nice do that and it was he was absolutely gorgeous and I wouldn't have been able to have done that if I wasn't buying in bulk put it that way.

Unknown:

Now I can see it definitely has its benefits but were you saying about Tomahawk best one dish I haven't cooked yeah but is probably top of my list for me to cook I think like I saw him today when I was in individuals actually had some really nice looking ones and I think that's something I'm gonna do once I have you know have a few friends I think I'll just I'll pick up a couple for each and we'll just do it you know on potentially want to try river easier but have not try Davis that's a dangerous scary territory, I think.

Dan - Host:

Yeah, I haven't myself I know Winston a dirty one.

Owen - Host:

Yep, it's just give it a go. And Ben, that's all that's all. It's just worth it. If you're gonna go for a tomahawk. It's obviously a massive, massive piece of meat. And what better than cooking it directly on some coals and getting it nice and crispy on the outside and pink in the inside. So yeah, go for it. I'd say.

Dan - Host:

I would also back that up by saying the first time you cook a tomahawk, don't do it other people around because the last Tomahawk I did meant that I ate a kilo of meat by myself because I was not willing to share that bad boy at all. And it was absolutely gorgeous. Because the first time that you cut that down, slice it up and you realise how beautiful it smells, how beautiful it tastes. You won't want to be sharing that the first time you need to do it by yourself. Trust me on that.

Unknown:

I think I'm very lucky in the fact that my girlfriend she doesn't really she used when I first call her she was a vegetarian. She's a bit of eat now but she don't really go near any sort of like properly If I had a tomahawk design should be gone so yeah, I've got no danger it

Owen - Host:

sounds perfect. Yeah. To see more content on our social media channels follow the hashtag meat & Greet BBQ podcast. And for our cooking challenges we serve guests each week hashtag barbecue pink.

Dan - Host:

We've talked about your setup and some of the better things you've done on the barbecue. But what fails Have you had We've all made mistakes before what have you messed up?

Unknown:

Definitely make a few a few failures. Yeah, I think so. It isn't actually his terms of food this one but it was moved a barbecue is a mistake I made when I was just smoking a chimney. So when we saw it was just about pour onto the actual barbecue itself, as I did a bit fell onto the floor. But at the time I was wearing flip flops. And the thing is that it didn't matter my foot by stood on the coal didn't realise until about a minute or two later it burned through my flip flop. And I think it burned in it was only you know, a tiny sort of probably like stone sort of size one tiny stone but yeah, burn through flip flop into my foot and I you know, before I realised that I sort of like just slowly burn its way through to see. I'll be honest, I think it's probably still there. Now. I didn't get out.

Owen - Host:

But I've done something very similar. It's painful, isn't it?

Unknown:

Yes, it's just because it wasn't, wasn't the best feeling to be fair.

Dan - Host:

I had a barbecue fell yesterday actually. Luckily, it didn't involve food and it was literally at the start of the grilling that I was doing which for a group of people and no one had turned up yet thankfully because they would have wet themselves if they saw what I was doing. So I got the barbecue in place everything I've got the chimney started going it was all fine. I use the vortex but as we talked about in a different episode, actually trialled it upside down this time, not the conventional way. So you have like the larger cone at the top, poured the lit charcoal in there, everything was great. Put the lid down, all of a sudden the whole barbecue like pivoted to the right. And what has happened is one of the screws at the bottom that were held together with like one of the wheels had sheared. Now luckily I had a backup one. But stupidly or not stupidly, I decided to reattach the new screw underneath the lip barbecue. Pretty much blind and trying to hold the thing together and screwing in I thought I just I'm doing this I don't know what's going on. But this is the most masculine thing I've done for a while laying underneath a burning fire screwing in something until Steph asked me why I was laying underneath the barbecue. My wife and she made me jump. I tried to turn my head head butted the wooden table next to me, and the shock of that maybe stand up on the back of my head. She just looked at me when you idiot.

Owen - Host:

I was like we should be. Are you sure you're right, because obviously, we've made a bit of a joke. We've made a bit of a joke about this kind of you've given your barbecue fails every single week with with our guests. But it's almost like you're probably shouldn't be cooking with coal to unsafe.

Dan - Host:

But that was just as I've said before, as soon as you're going to have people over you could have done the same cook 99 times before something will go wrong. If someone's gonna be over there, particularly if you haven't seen it for a while. Just this time it happened to be the equipment rather than anything else. The rest of the meal went fine. Or I'm still concussed and it was awful, but people seem to enjoy

Unknown:

I feel like you're always when you hit a barbecue

Dan - Host:

fairly accurate to be fair,

Unknown:

as long as you're right though,

Owen - Host:

don't worry about that then

Dan - Host:

it was it was great having people over though so we had the father in law and the mother in law come over or the brother in law and sister in law come over. So the six of us sat outside and you know it did mean that because almost everything I did was kind of a direct heat cook that I was stood cooking for probably about an hour and a half which maybe winds people or anything or it isn't ideal cuz you want to be chatting the whole time. But it was just lovely to see other people enjoying your food and it gave me a chance to go right I'm going to do so. I had sirloin so I did too rare. sirloins too well done. sirloins for the blaspheme as in the family. I did a load of sausages for hot dogs. I did some chicken breasts which are marinated overnight. And then I use the cast iron kind of weights that I normally use for smashing burgers, to really press them down and great, great sear on either side. They were, they were absolutely phenomenal. And then also did some smash burgers as well did some volumi. And for the father in law for the first time actually cooked salmon on the barbecue as well, which was, which was great. It wasn't a huge amount of salmon because it was for one person. But I just wrapped it in tin foil, butter, lemon and then cooked it indirect for about 1213 minutes. That's the thing. If you keep an eye on it, you can see when it's done. Sure. I mean,

Owen - Host:

well actually, I suppose we should ask Gil Ben. Yeah. On the barbecue, so it'd be fair. Actually, we haven't really talked about fish that much on the podcast at all. Are you a big fan of fish? Ben, do you cook? You know? Do you cook fish that much on the barbecue? Yeah,

Unknown:

I do. I absolutely love doing prawns I sort of put them on some skewers and you know marinate and things are done. Lobster for the first time earlier in the year like the whole lobster.

Dan - Host:

Yes. Wow.

Owen - Host:

How did that turn out?

Unknown:

It was really nice. It does have a bit of garlic bar. That was lovely. But I think he brought us a hassle it is for a whole lobster I'd rather just to the tail and claws and future to be honest, because the actual body of it is so much work in terms of cutting it and preparing it. There's not a lot of meat as a result of a you know, as a satisfying cook to do and it is a proud moment. But yeah, it's a lot of hassle. I think for a little reward sometimes a whole lobster compared to the claws and tail.

Owen - Host:

How did you cook it? Did you direct eat? Or did you kind of have to own it? Or how did you? What would you set

Unknown:

that one I'd done a direct haste I saw just cut down the spine and put a little bit of garlic by Ron to begin with. So but yeah, just let it cook sort of like they have escaped the shelter once it is almost cooking in his own juices has done it. That was very nice to be fair.

Owen - Host:

And how long do you cook? I've never cooked lobster. I'm not really a massive, you know, fish or shellfish fan. So I genuinely don't actually know the answer. So how long did you have to cook the lobster for?

Unknown:

I remember to look it up online. There's so many different things I saw was said. Everything contradictory, right? You can sort of tell by your if you give a little product with a sort of a knife or something you tell what it takes an edge starts changing the colour as well. And the actual I think it has a lot row ons on top of it. And I think they change to a certain colour or consistency as well. But like it's a hard one to describe. But it's different to what it started. So you can sort of tell it's done that way. But since Yeah, going back to this fish in general, when I'm when I was living with mom and dad, one of my dad's things that he'd always do on the barbecue is you get big 10 and macro. He cooked down so just like little pan on on top of the barbecue. Sometimes even on a sideburn or something and it's put on some freshly bought like some like little toasted look we get bread and that was really nice that yeah, that was not also the appetiser. I think that's not to fish if you're not individually that sounds like and smells or tastes. Yeah,

Dan - Host:

I love those sort of tricks where you have something or you cook something on the barbecue in a way that people wouldn't think of because I'd never heard of or thought of doing that. I mean, it's not fish, but it's the same way as if you're doing like a full English breakfast. If you're cooking beans, just take the label off the 10 cut the top of the tin and stick that in the coals. It's little tricks like that and different ways of cooking I love about barbecues and hearing what other people are doing.

Unknown:

Yeah, sometimes you hear stuff on, it always seems like the most obvious thing in the world and like you've never fought yourself and someone says that and you think oh, well I never thought of that before it's it's genius.

Owen - Host:

Going back to what you were saying Ben about your dad cooking on the barbecue, did you when you were growing up was kind of barbecue a big part of your your kind of family life or not so much.

Unknown:

I wouldn't not not mess with you. But I still like when I was growing up. So they used to have a lot of sort of parties and stuff with our friends just you know, just more people around, just have a laugh and like, there was always a barbecue and I was more sort of like just a way of doing food but cooking away outside. There's nothing sort of fancy, right? It was almost like just a way of heating up food. So it's just always a sort of gas barbecue. And I was like, you know, just your basic sausage and burgers. But yeah, besides that sort of macro thing. There was nothing, nothing too fancy about it. I think my favourite memory of those. We used to get these shots. We think again they Maugham Swiss from years and years ago but these massive great ribs and they were just like dinosaur ropes so we always call them and like you know you feel like such a Viking or a caveman or something. They say a neat is always the size of like probably a tomahawk almost, you know, just fin one but yeah, just massive grey ribs.

Owen - Host:

I don't think I've I mean, I love ribs. But what could be better than getting giant diner dinosaur ribs?

Dan - Host:

Yeah. Well, low and slow. Can you imagine? In like the amount of meat you get off something like that as well be phenomenal. This is why I know you've said it in the past though and you've not gone with beef ribs but I really need to do some cook with like decent huge beef ribs because I can't think of anything better. I'm not quite sure why you hate them

Owen - Host:

it's not like it's not that I don't It's not that I hate them. And I also similarly to you Dan get bulk bulk buy my meat and I got a smoker's box from Ford and sons, which unfortunately don't deliver nationwide they just deliver in Essex and London in that but really really rate from single comes from Smithfield market and I got a smoker's box so within that was like brisket, pork, pork, and I got some ribs, some beef short ribs, so and some baby you know, baby back spare ribs and that as well. So I will give them another go, I think, go when we talked about the fire was and I think he was like episode one or episode two, where I just had a bad cook, and it kind of is put me off a little bit. It's kind of tight, you know, tarnished beef ribs for me, but I think I just need to give them another go and actually, you know, get back on the horse, or the beef get back on the cow and just, you know, give them another go. Because it's one of those. I don't I'm not massive fan of lamb either is as I've already explained, but always the recipes and the pictures look absolutely lovely. And I find that with beef ribs as well. You don't ever seem to find like images you go across social media don't really seem to find an unattractive set of beef ribs, right? They always look so good. I just need I just need to get better at cooking them I think.

Unknown:

I think as you sometimes see these things on Instagram, like you never show how edit is you know, like it is a real pitch you know, but like the amount of times I've done a cooking like it doesn't look great but your taste you know tastes really good but and it always made me think of Dave You know episode of The Simpsons where Homer is building a barbecue and like he saw that picture and he shows on his his living hallways. What does the wind I think that's what someone's looking at Instagram. So I feel like over taste you know, tastes fine. Nothing wrong with it. But it's not photogenic sometimes. Some of the some of the cooks

Dan - Host:

I think there's that but also how long are you willing to spend between finishing the cook and eating it's trying to get the shot right because if you're willing to put ages in you can probably get a beautiful shot but the food's gonna be cold

Unknown:

yeah, I'd much rather enjoy my food than satisfy you know a few people in line to be fair

Dan - Host:

should be that's how it should be.

Owen - Host:

Totally agree.

Unknown:

A few photos hopefully one or two of them with good cooldown day lovely.

Dan - Host:

Well, I very much enjoyed the black pudding burgers that you put up

Unknown:

Yeah, no, I was I was very proud and they went went out and trade line I think I found as well like because I I sat and ate them outside next to the barbecue as soon as I cooked it. Yeah. And I think a lot you know there's obviously way but in indoors that just a little are taken ages but they were just quick pictures. Taken ages.

Dan - Host:

I think you'd be a bit harsh on yourself looking through kind of your Instagram page. I wouldn't say that they're ugly or on photogenic. For example, the here's a great example actually, the pizza that you've got up on there. When you look at most of the pizzas that are up on Instagram, barbecues and things, they're on a paddle if they're done by Oh no, they're probably half cooked half not and people are showing off the big like Looney and things like that. But that is a proper homemade pizza. Yeah, I bet it tastes amazing.

Unknown:

It was I think my thing is whatever people say is a regular amount of toppings on Laura you know triple that for style you know don't mess about three or four slices of pepperoni every once and for all. I just guess I do think though my my pizza toppings maybe a bit controversial so I have anchovies and pineapple among others, which you know, I think that two very polarising ones for people.

Owen - Host:

I will not I wouldn't have either.

Unknown:

See why you wouldn't. I really they are strong taste. I can see why people don't love him. But yeah, I love it. It's weird, but I do enjoy

Owen - Host:

we have a new section of the podcast called the cut. I'd like to introduce you to Tom, Master butcher from burn Island butchers. And over the series of the next few episodes. He's going to be educating us on different cuts of meat, how to cook them on the barbecue, and some recipe ideas.

Burnt Island Butcher:

Hi everyone, my name is Tom Cortes. I'm a second generation master butcher based in Bonn tail and then I'm also current president of Scottish golf pitchers.

Dan - Host:

Fantastic. Thank you so much for taking the time and kind of sharing your expertise. So this is the very first one that we're doing with yourself. If somebody walked in to speak to you and said, Look, I want to try something special on the barbecue. What direction would you push them? And how would you suggest treating that piece of meat?

Unknown:

Well, barbecues have evolved, you know, quite a bit over the years and remember the first barbecue I ever had in the late 70s It was a sausages and burgers affair, like always was back then it can become quite complicated now. And I always try and encourage people to keep things simple. And I'll eat a meat on the barbecue that can be simply prepared and fantastic to eat and can be shared around. And one of my favourites is Rabbi on the bone and we use cross Aberdeen Angus to get from the north of Scotland. You know, this could come in different guises. You'll see it in different places called different things. Now, as a rabbi on the board, you might get maybe called a call to the booth or a tomahawk steak, we've got a great big bit of bone sticking out there. And to me, that's, that's a bit of a gimmick, I wouldn't I wouldn't go for that I just asked for a simple plain Rabbi on the bone, something that's been well hung melted and aged about 20 days, just like come up to room temperature, some simple seasoning on it by not on the barbecue, good bit of colour on each side. Let it rest I like mine you know, Mitchell, Maria, and it doesn't take too much cooking. And a good job I own a bone would normally serve about two people or you can get one slightly thicker and, you know, stretch out to fewer for a family meal. And you know, I save that with him. You know, some barbecued mushrooms, tomatoes. And if you've got good fishmonger like we haven't been tail and get some shell on prawns chuck them on at the same time, you've got some tough stuff and tough on the barbecue.

Dan - Host:

And you mentioned resting there as well. People quite often don't really have that much of an idea of how much they should dress. Some people talk about wrestling for as long as you're cooking. Some people say more and it also depends on the cut and what you're doing. For that specific Kirk what how long would you recommend?

Unknown:

Oh, what I would do is, is start with a stick, get that under barbecue cook it and then when you put when you think it's ready for you have it on a one plate or one plate ready stick on one plate and well you're prepared and everything else just low rest. If it takes 10 minutes, 15 minutes, that's fine. You know, I'll give it a good 10 minutes. And it's good to go.

Owen - Host:

You mentioned you like to keep things simple. And obviously, I suppose let the flavour shine. And you mentioned just on the barbecue with some you know, mushrooms and tomatoes. Are you a big fan of putting like rubs and sauces on meat or you you kind of more salt and pepper just a little bit of seasoning and actually let the meat meat do its thing.

Unknown:

I like to keep things simple that you see as meat particularly Yes, but if you get something a bit more fancy like pork ribs, something like that, then yes, you have to cheat that a bit. Definitely rob a sauce or marinade. Or when it comes to just plain meat you let the meat do the talking. When it comes to beef. Keep it simple.

Owen - Host:

Talking about the ribeye, and you mentioned is known as other things tomahawk steak cooked above is there any is there any difference? There was definitely the same thing.

Unknown:

It's the same thing. The only difference is the tomahawk is a gimmick that's been invented by someone you know, I don't know who came up with that idea. Just added by with a big bit of bone sticking out of their bone at longer than normal. Looks like a tomahawk I suppose. But when you actually buy that you're paying for a great big bit of boredom that you're not going to eat. It maybe looks impressive. On a plate when you're sitting in a restaurant with your mates then you can buy steak well, you're only eating the meat part and if you're buying it you'll know what to pay for the meat part so that's why when I sell someone if someone comes to me and asked for a tomahawk steak I explained them that you're going to get a ribeye on the bone because I don't believe in ripping people off you know it's all about

Owen - Host:

the meat talking about the meat itself and I suppose that is a good point if it is a gimmick and you are you do get a huge piece of bone on its own or is it local to you do you social your meat locally and is it you know organic grass fed that type of well looked after?

Unknown:

Yeah, yeah, I buy from the same supplier and Aberdeenshire as well how does footfall buy from a company from there and it's all grass fed beef from local farms in our area and we buy you know settlers rabbis in the dry aged for a minimum of 20 days before we sell them and we're not the cheapest and I never claimed to be the cheapest but you know what we sell is very good like many other craft pictures in Scotland. You won't get what we sell in a supermarket for example. And you don't get you know that Paper meat quality of meat from an independent craft butcher.

Dan - Host:

Well, Tom, thank you so much for your time today. And we look forward to speaking to you again next week as part of the cut

Owen - Host:

so I can see you're a an ambassador for lumber X food company. Yeah.

Unknown:

Yeah, that's, that's got we're hurricane boats, they sort of sent me a message asking me, you know, saying, oh, you know, defence being an ambassador. So if not, I think as soon as they said to me, we'll give you a discount code you can use. I don't know why, but I've always loved the idea of having like, my name or something about me being a discount code. So I was like, from Val sold, but, you know, we've got a little worm like groups out with all of us who are who are ambassadors, and we, you know, we regularly chat on there and he's, they're all lovely bunch of guys, to be honest, just have a really good laugh. They're the ones we will tag in competitions, to be honest, that's competition online. You know, that's normally you will say all of us are just tagging each other and it's just boosts our chances. But yeah, they do some really good stuff as well because that that T bone Rob, I'd never had anything on my steaks before you know always just have maybe a little bit garlic bit bar. But yeah, perfect that or that really does next level to be honest, really enjoyed it.

Owen - Host:

So I've never or two things down I think we're missing a trick. We've spoken to quite a few people now Ben, and everyone seems to be a brand ambassador. We haven't managed to get onto the onto the onto it yet.

Dan - Host:

It's probably BBQ fails to be fair.

Owen - Host:

They keep they keep listening and going. Well, he won't do us any justice at all. But I've never heard of lumber, lumber Jack's product. So can you just again, just for us and also the listeners just explain a little bit about the company and kind of what your involvement is with them.

Unknown:

So yeah, we've asked to be honest, there's not really too much from our side, it's more sort of like if they have some products come out or any new race we you know, we sort of like big up on Instagram, share and share with our stories and just, you know, give you know, be honest about her. And to sort of let people know that there's a Tim you always get 10% discount code us so if you've ever been grilling, Ben, you're at a moment. So got a mascot called Hank, to be honest, he looks like pretty much everybody. Would you ever really the general barbecue like no beard, and I'm wearing that jumper. Now to be fair,

Owen - Host:

I was just about to say so I've just logged on to their website just to have a look at them. What was we talking? And I think you even your beard colours? Almost the same as well.

Unknown:

Yeah. I think I get myself at, you know, sort of truckers hat and x on there. To be fair in a group we've got there's quite a few people who do have a look. I think they're doing a thing for him Hank Jr. What I've just finished doing that. So like, Yeah, a few people go for x. They've got, you know, Ginger beard and sort of that sort of a whole look. Yeah, I don't think at a moment where Sarah Masters would Hank, regularly release new new Rob because he's going around the world. So yeah, I've got loads of loads of different ones that they're bringing out. So I've had like a resilient one eyebrow, and you know, just loads of different ones. I don't

Owen - Host:

suppose this leads us on. So we like to have our condiment corner where we talk to our guests each week about you know, the rubs and spices and the sauces that they're using. So obviously you're a big fan of lumberjack food and the ambassador so I don't know if you're allowed to say if you're if you use anyone else's but you know what kind of other rubs and sauces Do you normally use on the barbecue?

Unknown:

So yeah, I feel as we talk about them I'll try and pick pick three different ones now but like I do use it here by one a the regular staple to be fair. Yeah, but in terms of sources, I'm a big sweet maybe raise fan that the honey barbecue one for me that's always in the cupboards when I think that's just my go to, I think for my pork that's the source smothering they're nice but another one which is Jenny got on to the other day so sore, I just want to shop it's bull's eye the hickory brown sugar one and that's that's again that's that's another one that's that's quite similar ish to honey flavour to sweet baby Ray's but just about the honey really is. That's a really nice one. But to be honest, in terms of rubs I do normally if I'm not using the large eggs, I'll make my own quite often. So I think yeah, so anything sort of about you know, brown sugar, paprika, garlic, that sort of normal stuff for us. But I always loved chucking honey or maple syrup into stuff as well.

Dan - Host:

I love absolutely love it. I don't use it enough on barbecuing weirdly. But I've always got a bottle of it in the cupboard.

Unknown:

i It's so so good on it goes with nearly any meal because especially if you put it on for the last 10 minutes of a cook it really does sort of like almost crisp up and it gives a little COVID and it still just becomes like this really nice sticky but the flavours brilliant.

Owen - Host:

Do you kind of supplement that for like using any sugars when you're making a rub instead? You'd use the syrups

Unknown:

No, I think I do tend to go for both I know it's probably not healthy. But yeah, don't worry about that.

Dan - Host:

Show me show me a thin pitmaster I'll show you a liar

Unknown:

Yeah, I suppose you know, like, that's the thing that like the bigger you are the better that's the barbecue.

Dan - Host:

Well, we've talked about condiments and things and the different meats but what do you normally pair that with in regards to drink? And what are you drinking now if you're drinking something?

Unknown:

Yeah, so I'm a big stout fan. So I absolutely love stouts To be honest, I think that all stems from I went to the Guinness factory several years back and like I was you know, again, I was wanting drinks give or take but went to the factory and I don't know about him hooked on it from there. So like, phase one thing to pubs being shot. I miss it. Proper Guinness on tap, you can't beat Yes, I'll try some really out there. So there's this company called a Munson Musa and I think they're Scandinavian country but they do desert in a can. I've heard of them. They are very nice, but they're hard to get hold of and UK if not proper premium, you know, you're paying like 10 quid for a friend or female can so they are expensive. But I was lucky. I've got a few for Christmas. And they're they're about 12 13% And for a sale that's you know, you can almost stand a spoon up in there straight hair that fake that's what you know, similar to maple syrup. You can probably pour on something to be honest, that glaze and lovely. But yeah, at the moment I've got is this company called Barney's beer. And that's the marshmallow milk. So that's a quite a nice one.

Owen - Host:

Is it quite isn't quite sweet. Be marshmallow. Yeah, still got

Unknown:

like a bit of vanilla River. Yeah, so you got vanilla and then like just malt and sort of sweet sweetness stuff to be fed. I had a sour there for the first time we have a day from a company called vocation not sure how to restore a lovely, but I don't do it anymore. Unfortunately. They I found what I loved nowadays. That's typical. I found a few on sort of like these sites which they were like, just leftover badness like a when I quit accounting sites.

Owen - Host:

What about you Damn, what are you drinking this week?

Dan - Host:

Well, I had my Irish coffee to start off with with one of the Pogues whiskies in there. So the Pogues have like a few different special flavours or brands of whiskey. So I had the red ball, which was a whites pretty bog standard whiskey, to be honest, it was very good in a coffee. I don't know how to stand up by itself, you'd probably want to mix it with something. It's my thoughts. I've also been drinking club Tropica from Tony rebel, which is a pretty standard in my house, but I've also got a beer that I'm going to open on air and have a taste of because I've been saving this for a little while. It's a Shelby from Thornbridge so they've obviously paid for Peaky Blinders licence by do like Thornbridge as a brewery and normally if it's like unlicensed thing like that I'm a little bit sceptical, so I feel like Have they just spent the money for the name, but skip it a go through what we're going to cherish. It does not taste like an IPA. It's really really good. But, you know, IPAs normally quite sweet. They tend to hit like kind of the back notes on the back of your tongue. And very citrusy This isn't this is deep and bodied. And I'm even surprised they can call it an IPA. Frankly, it must be the way that it's actually brewed. But to me that tastes much more like what I suppose you'd call a British ale jahmene I'm not saying it like tastes like a Spitfire, but has that type of feeling to it. So it makes sense. Doesn't it does not feel like an IPA at

Unknown:

all. Is it nice? Certainly. So are you enjoying it?

Dan - Host:

I'm enjoying it 5%

Owen - Host:

Well done. That's all me and Ben care about do you like it or not? Hey, you start to work for camera or something? Yeah,

Dan - Host:

what I'd like moving forward is we're going to send out guests like a scorecard. And I want to know like the five flavour notes of every single SIP that you've had during the episode on a market of 10 and see if it gets higher as the episode progresses. But um, you know,

Owen - Host:

so many people so many people respond to that.

Dan - Host:

But you're drinking. So

Owen - Host:

again, continuing with my flavour li subscription. So I've got a Loch Lomond brewery, Strange Days West Coast IPA, so I've not tried this one before. It's, it's in the box that I've just received. The last episode I was talking about an Irish IPA. Most of the products that have come in this subscription actually is IPA. I know again, IPA is kind of quite a popular beer at the moment, isn't it? So Aqua puree or should I say? So? Yeah, I've gone from my original Last week to a Scottish brewery and it um, really impressive. It's, again quite it's got some citrusy flavours. Yeah, really, really, really impressed.

Dan - Host:

It's not one that I've heard of either de la comand. So,

Owen - Host:

no, good. Give them a try. Actually, Ben, what we haven't asked you, but we're dying to know is, what is your ultimate barbecue cook?

Unknown:

So I think in terms of one I haven't done yet, so I think in terms of if I had like, cook anything, I would absolutely love to do a proper over open flame. A whole hog. I think that's something I'd absolutely love to do. Yeah, that's quite a sort of hard one to come by, though. And

Owen - Host:

it needs some space when

Unknown:

you actually see him especially more so on American barbecue shows and stuff. I think I just, you know, same as you get the is it the Argentinian way to do it as soon as?

Owen - Host:

Yes. Is it Sardo? So,

Unknown:

yeah, that's the one thing but that that looks again, that's, I think that looks so appealing to me if I saw like, if ever went somewhere in school, I'm doing it. I'll just chuck on my money and just take what you know.

Owen - Host:

Talking about the Argentinian, I think that is an amazing way to cook. And I did you. I don't know if you guys subscribed to the barbecue magazine. Well, in the spring edition, they've got a feature around Argentinian barbecue and they're talking about the sourdough and yeah, open fire cooking. It just does look immense

Dan - Host:

thing about Argentinian, I think barbecuing or any way that they cook meat because they're known for having some of the best meat in the world. Like Argentinian beef is meant to be like the top gold standard. I'd love to try it. Obviously apart from like, waggle, but it's meant to be up there. You hear about it all the time. Like a few American cookery shows that I've heard and seen where they go around like the top restaurants in America. There'll be like, and here's our Argentinian beef menu, a separate menu just for Argentinian beef. So I'd love to give some of that ago, I can't imagine how much different it would taste. Is that

Unknown:

the thing that you hear the word Argentinian? That just that word alone is a southern point. You know, really? What makes it so much better, but you just hear anything. Oh, yeah, that must be good. Yes.

Owen - Host:

She mentioned wagyu. I've, I've wanted to but I've just not shelled out the money for it. Yeah, I'd love to have a wagyu steak. If you guys ever had the privilege

Dan - Host:

know some of the pictures you see though of the marbling on it. It's pretty ridiculous. They look like candles. They don't look like pieces of meat at all. No, I

Unknown:

have not tried one yet. But I have a restaurant in London you know don't have heard of Hearthstone. But I have what is a hot stone? Do you cook on basically cookery food yourself? Yeah. And now open a new restaurant I did a deal where you and I got a way you can go and have once I open again. 100 grammes of wagyu beef, like so yeah, I've actually, I'm gonna say once i are opening and I'm going to go in I'm going to try some say a report back and let you know. Yeah. Yeah, I'm holding out a lot of hope nowadays. I think that you know, in terms of solid food bucket list, I think wagger is quite high up there for me really.

Owen - Host:

It's me too.

Dan - Host:

I really keeping tempted to buy some, and I'm confident in my cooking ability. But part of me still panicking, that if you spend that much on the meat, if something goes wrong, I will be hating myself for at least the next week. I mean, last week, we were talking to will, and he was talking about one of the barbecue fails. He had he had a smaller bow amount of wagyu mints that he was making burgers from and he just got some sort of action wrong on the grill and lost a huge chunk of it down into the coals. Game over. That'd be gone. I'd be I would be inconsolable for next week if something like that happened and just just the thought that if you accidentally mess something up, it would be very expensive. I just put me off.

Unknown:

Yeah, there'll be tragic if you drop that down the great assumption Yeah, yeah. I think even for I think that's better. Camila. Even if that's on the floor, on the coals, I'm having that back. You know. Like, right down

Owen - Host:

to 15 minute rule for that.

Unknown:

I don't think that we're on the floor. I think that'd be you know, fail probably land on my feet. I'll kick it back up with some

Owen - Host:

start paying like hacky sack with a ball of mints.

Unknown:

I always worried. I think that's what I worry if everyone's gonna have a completely off subject here. But if everyone have a kid because my first reaction when I drop anything, is just to boot as far as I can. Advocate and say

Owen - Host:

so do your neighbor's, like just randomly get like sausages like flying into their garden? And he dropped him off the tongs and Bodom

Unknown:

Yeah, next door neighbor's dog. They're absolutely in heaven. They're getting some nice Yeah, very nice

Owen - Host:

to see more content on our social media channels follow that hashtag meat & Greet BBQ podcast. And for our cooking challenges we set up guests each week. Hashtag barbecue being I tell you what, Ben, I think it's about time that we go into barbecue. Bingo. Oh, yes. So for listeners that haven't gone to any other episode, this is a challenge that we like to set our guests every single week. And we've got a spinning wheel full of different meats and ingredients and things that you can cook on the barbecue, some are a bit more abnormal than others. And what we'd like you to do Ben is we'll spin the wheel whenever it lands on if you could go away, cook that for us on the barbecue. And then tag us in on social media on Instagram with using the hashtag BBQ bingo. And then the meat & Greet BBQ podcast. And we'll obviously you know we will do some rebranding of that as well. But I'm intrigued we've had some pretty good ones so far. Yeah. And we've had a mix of sweet and savoury. And and yeah, I'm excited to see. So I am going to get the wheel.

Dan - Host:

I'm just quickly going through it now. And I'm glad that I've had a proper look. So one of the things that we've had on there recently is what we call your signature dish. And what you've said today, I think it's fair to say it sounds like your signature Gish would be pulled pork. Yeah, I

Unknown:

think so. Yeah.

Dan - Host:

I probably was thinking if pulled pork was on there be like right lobster off you go

Unknown:

was seen in traditions? Well, he I think in terms of if I got friends over I think what I probably say is my signature is actually more ink balls if you know them.

Dan - Host:

Yeah. Oh, it's you know, let's say the same windfalls because I know Oh, it's a big fan of them. And one of these, one of the first kind of cooks after I just started doing the Graham was going across to Owens and he did some pink balls. I've never seen them before. And they were phenomenal. So I'd like to see your take on them. But it's up to the wheel in it. Really?

Unknown:

Yeah, of course. The first time I heard that was combination with mu annoying. My mind was blown. I didn't even realise that

Owen - Host:

they're a thing of beauty though, aren't they?

Unknown:

Oh, it's just you can put whatever you want inside them as well. We'll never have them playing there's always some some different weird cheese in the middle of something.

Owen - Host:

Oh, yeah. Sounds good to me. Well, well, if so your signature dish lands that's that's what we're going to be seeing. Right. Okay, let's do this oh, yes. Oh, a new one. So this was put on we haven't had this on the wheel before. So Dan's very excited because it was an idea so we'd like you to cook something on the barbecue with marmalade and say you could cook him

Unknown:

Yeah, that's what I'll do. I'll do your whole Baby Bear HELLO.

Owen - Host:

stuff with marmalade

Dan - Host:

even serve it with top

Owen - Host:

What's your initial thoughts and you could tell when you're late

Unknown:

I could probably do quite a good like gammon joint maybe gives could answer my late but you know I want to try and do something where maybe my my my ladies like a central ingredient or my sister main flavour more than a coconut tonight? Yeah, we have to think about this. There's a lot of a lot of things I try to think of. Are my if you guys do have meetings with marmalade and see how that goes, that could be very interesting. Yes.

Owen - Host:

I think that could work quite well. If you think the saltiness of the bacon, and the kind of deep flavour of the beef. Actually, maybe a sweet hit inside. Could be quite a quite a nice day.

Unknown:

Yeah, that could be quite quite interesting. I'll think about it. I might, I might even try and do a couple of things. Why not? Push

Dan - Host:

out would be great. There'll be

Owen - Host:

three or three ways of marmalade.

Dan - Host:

Every Friday, putting two would be excited if you did three ways with marmalade

Unknown:

if you get instead of you know the cost what you have food on there. I have like a Paddington hack cost one of them. This is how we brilliant. Oh, yeah. That's interesting ingredient actually. Yeah,

Owen - Host:

I think I wouldn't have thought of it. So well done done for that one.

Dan - Host:

I'm so pleased. It was. It was about 20 minutes before the episode. I just I just thought, oh, and stick that on the wheel. I just it felt right. And I'm shocked. It's come up to

Unknown:

record for the shortest time and then yeah, exactly.

Dan - Host:

Right. Exactly. We've talked quite a lot about kind of you and throwing questions at you. But we're always interested to see if people have questions for us or even if there's a topic they think people should be Talking about but isn't currently being discussed out there in the community.

Unknown:

I was gonna ask like, you know, who would be your absolute dream guests, you know, sky's the limit doesn't even have to be doing barbecue. But if you could just have a, you know, sit down and sort of talk in this sort of same style. Anyone who would you pick, you know, and why?

Owen - Host:

There's two people for me both American. Aaron Franklin. A great choice. Yeah, just a real inspiration for me. And also, just from that Netflix documentary, I'd love to interview that Tootsie Oh, yes.

Unknown:

It's incredible. Yeah, so

Owen - Host:

they would be my to sky's the limit. Because you know, they have got so much knowledge and experience. You know, about barbecue and brisket, one of the, you know, my favourite things to cook so, yeah, for me, that would that would be

Unknown:

a great answer to be fair, because it's just a thing of back to the show returns the light effects. She gets a temperature just by putting her hand on the hot coals and like the hot Rs. Yeah, what woman's?

Owen - Host:

Yeah, she is a legend.

Unknown:

Because you got him on Franklin's book. He's got a very good read.

Owen - Host:

I haven't. I've done his master class, though, you know, the series that he's done on master class. And I've watched a lot of his YouTube videos and you know, subscribe to his channel, although he hasn't done anything on it for quite some time. And it's kind of on my bucket list to do like maybe for my 40th Or if I don't get to it, maybe my 50th just to have a kind of two week Texas barbecue eating tour and he made sure that I'd go to his restaurant so good things about his book.

Unknown:

It's a good read. It's it's not so much recipe as such, but it's more like a manifesto he calls it and it's yes, it's brilliant. If you get a chance to get hands on it is really good. Good book to read helps it helps you out a lot. What your sanding belt and that takes us finesse and the example I've got route 66 That takes us sort of food tour. That sounds much better for me.

Owen - Host:

Route steaks and briskets

Dan - Host:

I have three different guests that in a dream world and they're all for very, very different reasons to be fair. So talking about Netflix, BBQ documentaries and things did you also watch the was it called the barbecue showdown that like kind of Yeah, the barbecue British Bake Off effectively on that I would kill to be able to interview shotgun.

Unknown:

He went out so early on.

Dan - Host:

His personality was just he just looks like a fascinating man. Even if we did not talk about barbecue the whole time. I just like the charisma coming off. The guy was amazing. I think that's why his smoker was kicking off so much smoke in the first place. Because as soon as he moved near it, it was like Oh, my God was happening. He was just incredible. Funny. So so passionate. I'd love to be able to interview him. I think that would be an absolute joy.

Unknown:

He'd be a brilliant person to host some sort of like travel or food show. I'd watch you know, every episode laughing I'd be incredible.

Dan - Host:

I was so upset when he went out first, but I loved it when they were like oh, well what temperature you cook in your chicken too? And he's like, Oh, I like it quite juicy. So 52 And they were like Do not touch the chicken.

Unknown:

My chicken medium ran please.

Dan - Host:

I absolutely love the hairy bikers. Now. Oh, yeah, I think they're a bit chalk and cheese. And I I think it's sometimes a little bit almost unfair to call them celebrity chefs. Because I don't know if you've read their book, but that their background isn't kind of what you'd call like a chef per se. I mean, they have some kind of cooking training a little bit in them. But mainly they were passionate foodies at home, who then used to cook on set because they used to work in the background of TV and films. So compared to like the other celebrity chefs out there, you know, they're not running restaurants. They're not doing this, that and the other that they don't have like a degree in it or anything, but their obvious care and passion for food is amazing. Plus, they're very funny guys. And I think it'd be great to have a conversation with them about food. But if it was like any TV chef, I think one of my favourites and who's often overlooked is Nigel Slater. I love Nigel Slater's TV show. I love the food that he does. And I think his brain works quite differently from a lot of the other celebrity chefs that you see. Because the type of meals he has to show are just so different. Like he'll be he'll go I'm just gonna make a salad. I'm going to go in in my fridge. I've got some blue cheese, I've got some nuts and I've got some fruit. I don't really care what type of fruit is I'm going to lump it together. Here you go. And everything else is so I mean, I'm not saying that's not fabricated,

Owen - Host:

but isn't it that's all he's got. He's

Dan - Host:

got in his fridge, but compared to some of the stuff like Nigella or like even Ramsey all of her words so set in stone and done in a way he just feels more natural. And I find more interesting what he does with food.

Unknown:

Yeah, no, I definitely agree with that.

Owen - Host:

If you were allowed, if you could interview anyone, what would it who would it be?

Unknown:

So I think I think I'd love to interview Heston I think he'd be quite untighten Heston Blumenthal. Yeah, because he does a podcast I've been listening to a bit like someone I think someone knowledge he has about food is just insane. His particular favourite of mine was listening to the other day of Sanibel hamburgers and help burgers became and how true this story is or not, I don't know, but I hope it is true. He was saying apparently gangers can basically invented a burger by having his his meat he was carrying like his steaks and sort of cuts of beef that have underneath his saddle. And when he was riding that tenderizer and basically made what we call burgers.

Dan - Host:

I knew that they used to do that with the meat. That was way of tenderising it particularly if they'd had it for a long time by didn't realise that was like a precursor. But it would make sense because you think of the amount of riding that those guys used to do. They like something like 15 or 20 years ago, they actually did a documentary to prove they were riding as far as they did, because people didn't think it was possible. They thought that all the historical records were exaggerated to show how scary they were. But they proved like if you swap horses and are organised, like they could do like 6070 miles a day. It's ridiculous what they used to do. Yeah,

Unknown:

yes. Is the same.

Dan - Host:

But can you imagine what it would be like if it was stuck into the saddle for that length of time?

Unknown:

Yeah, yeah. Especially if you know, you've been sitting there probably farting on it if

Owen - Host:

you put your own type of smoke on it.

Unknown:

In terms of guest as well, I'd love him. If like someone who's dead now, but I'd love to have had him on now. It'd been Anthony Bordeaux Bourdain. Do you know him?

Dan - Host:

I know the name. That's the thing. I

Owen - Host:

know the name.

Unknown:

So he's, he's like a chef. But he goes, he just he has this documentary where he went around, basically entire world to the most remote places. But like just getting the best quality food and he was cooking some dishes, but he was getting people to cook. But he wasn't going to all these big fancy restaurants I mentioned. So he was going to like, you know, decide vendors. And he's tiny, you know, sometimes not one metre square sort of places. And just some of the food. He's, he's been, I think, everywhere in the world and tried every type of food, I think, yeah, I'd be interesting to see what he has to say to us. There's so much he's done with some of the places he was going, they would have first western people to ever go. So he was like, you know, amongst our first people outside of their small sort of like village to Eritrea type of food. And it's just yeah, I think he'd have some stories to tell you and some recipes to share. I think that'd be incredible. Yeah, definitely.

Owen - Host:

Then join it. Give yourself a little bit of a plug now. And so tell, tell our listeners where they can find you. What your social handles are, and kind of what they can expect when they look at your page after this.

Unknown:

Yeah, sure. So if you're on Instagram, it will be a Grillon Ben. And to be honest, I think my page is just, I think initially, it all just started as just I've posted a few simple cooks just bowls more using it to gain inspiration for other people. So that's what I started the whole account for is just to look at other people and see what they're cooking and get inspired. By thing everything I do on there, I'd say especially initially, is you'd always consider like budget barbecue, and I guess I saw like everyday barbecue stuff you can do so it's not like there was no expensive equipment and no really expensive cuts of meat and all this and I think it was just, I was using stuff that everyone has in. I was trying to load a different flavours I think especially initially, you know, there's a lot of stuff happening, but like, just especially with burgers and things, I was trying to get something that is your everyday item. And just given just a slight twist, nothing nothing too out. Sometimes, you know, it was really I think in general, just something slightly different to just your normal burgers and change something a little bit different. And I think yeah, I'm starting to get into long and slow a lot more now trying all different cooks. I've got a whole list of like in a burger just like things cooks want to do. And I'm taking off so hopefully, you know next week, things that we do and will be new, new stuff to me. You know, hopefully we'll put a little twist and maybe give some people some inspiration. But in general it's just a bit of fun. Really, I think it you know, don't take yourself too seriously. I'll never put anything. Look Netflix naff, but you know, say hey, I'd rather just present it as it is.

Owen - Host:

Good. I think that's the right thing to do. And as long as you're having fun doing it, that's that's the main thing, isn't it? For them Next few cooks everything is going to be smothered in marmalade now because it's going to be a new favourite ingredient.

Unknown:

Yeah, I have to buy the shop, get a lot of stuff.

Dan - Host:

Like, I'd love to know what inspires you. Then if you're following lots of different pages and you're looking through it, is it certain stuff that catches the eye that you find that you keep going back to? Or what is it that gets kind of your food brighten going?

Unknown:

I think to be honest, originally, so I think a very one of the things that actually really made me think, oh, I want to take a barbecue and a bit more seriously than just sort of sitting in my garden. If your friends I was at a TV programme called crazy delicious. That's one has to do. She hosts funnily enough, but as the guy now who is probably quite well known to Bobby community called Shropshire lad. But yeah, he, he done lots of barbecue cooking on there. And I saw the dishes he was doing, it just made me think, you know, I really want to get into this. And if there's one he done that I really want to try and it's he got watermelon. And he sort of says Guess paled or skinned? It's just, you know, and then yeah, done that really last when it actually comes out, like looking at the rare steak you've ever seen. And, yeah, I'd love to give it a go. But I think in terms of Instagram, anyone you know, it doesn't matter how big they are, how polished they are, I think if someone does something that I look at, and I think oh yeah, I'd love to get back flavours. It's I think that is the beauty of Instagram, there's so many things on there people do, but you'd never even afford to do that does seem the most, you know, normal thing for them. But for us, it's the most alien thing and it's brilliant. It's just, it's everyone on theirs is brilliant. so supportive. It's just days the best thing I think I've never known a community quite like like the barbecue community online, everyone just sort of, you know, comment and being friendly and nice and like always up for chat offering new advice and just, you know, everything like that is just you can scroll through your feed, and there's just constantly sort of something on everything looks incredible. You know, it's not a feed for hungry people, you know, if you're on air and you're hungry. Yeah, it's just anyone can inspire me, I think really nice day. It's a beauty of Instagramming. Because I'd never thought that I'd be inspiring potentially. You know, a few people I've had people messaged me saying that open dev inspired by me, and they live in like Australia or something. I find that so crazy to me that, you know, I just started doing a few you know what I consider simple cooks on homes and people in Australia, and I've tried what you've done, I love that, you know, and vice versa, we find stuff I do. And as you know, we're willing to partner yet because of this weird slice.

Dan - Host:

And what bit of kit? Is this making UI up for the future? Do you have plans of what your next kind of kit purchase it would would be whether it'd be like an accessory or even in a dream world like a different type of barbecue that you'd love to have?

Unknown:

You know, I'm not too sure because I think there is something very satisfying about you know, the more basic setup where you are, I think just having fire and you know, just good boat gets just cooking over fire. It's something very satisfying about it. And I just, you know what you meet home personally. But I think some of the stuff I've heard people talk about in your, your podcast about like the gravity fed ones where you just set it to a certain time. I do think as much as I wouldn't want that to become like an everyday barbecue thing for certain cooks that could be you know, I've heard you say before, you know if you can sort of Cook sitting at work and saying I've got this barbecue on the go, I want to turn the temperature up a little bit. I think that's that's crazy to me. But in my ideal world, I think a would love to have access to that but it wouldn't become or hope it wouldn't become my everyday barbecue I'd rather still be weird because I think it is nice to take it to find out when just sit there sometimes with the you know, with a fire in yourself, listen to the fires or crackles. And that is that is quite nice, really.

Dan - Host:

In my dream world. I'd like a ceramic barbecue for the day to day stuff. But you've still got that fire, you've still got the crackle. But it gives me like more layers and levels to play with in different ways I could use it and it would hold the heat differently to what I'm currently doing. But I'd also love one of those types of barbecues for if I was cooking something huge for a large group of people I used to be perfect. Or just to think you wake up at like 7am on a Thursday, anything. You know what, I want a low and slow cook for dinner tonight. And rather than thinking I'll just been in a slow cooker, no, I'm going to smoke it for like 10 hours. I'm going to go to work I'm going to keep an eye on it. And when I come home that's going to be phenomenal. A properly smoked brisket pulled pork leg of lamb something like that, that you can just do while you're at work. But like you said it would there's no way that it would be my everyday go to you I don't think

Unknown:

Yeah, it's hard and I think you'd almost because it is so easy. It's almost so perfect. You kind of feel like you hopefully you know you don't get away from the basics on home because that is I think what makes it you know, just being out there but I think it would be hard not to get away from us and you would think well Chicago, you know, go and do I want to do and leave it and then

Dan - Host:

Although this is when one of us gets hold of one, and we find out that actually they're incredibly hard to set up and maintain and get going like that, everyone else who's just been really like, oh, yeah, you anyone could do it, anyone can do it. You find out, it's like, residuary to get the thing running how you want it to?

Unknown:

Yeah, I can imagine, do you know if with them, you can still put in sort of things like your wood chips and wood chunks and stuff. Because,

Dan - Host:

like on a pellet barbecue, from what I understand, it's more about the type of pellets you buy. But on the gravity fed, particular masterbuilder that we were talking to Ross about, he was talking about the fact that he layers up the wood, so he knows roughly how quick it's gonna burn. And he knows how much time he's got in his gravity fed kind of feed. And so he'll place the bits of wood every so often, so he knows that all the meat will get a kiss of proper wood flavour every half an hour or so.

Unknown:

Definitely quite hard to get to master. But yeah, that's pretty, pretty good. Do you guys use lots of smoke and words? Do you have different different flavours you'd prefer?

Dan - Host:

We like we've spoken a bit about it before my my thing at the moment is I've got a load of oak in my Garriage that I managed to get for free. That's like untreated oak. And so I'm working my way through this bag, but it might take me a long time to get through it. Otherwise, I do really like hickory. But I still I feel like my knowledge on how the different flavours of woods react with different meats is still very much a beginning level. I haven't had enough cooks or time to be like, What does oak tastes like on beef? On pork? On lamb on chicken on Turkey? How do I compare it to Hickory? How do I compare it to Apple? How do I I just I need more time doing it to be fair, but I seem to really like open hickory at least that much.

Unknown:

Yeah, with regards a lot of trying a different sort of words. It's quite hard sometimes because you might do it on like, you know, a certain type of meat one day and then it'll be like three months before use a different type of word. And that means to compare loads, you know, subtle differences over like three colour month periods. Sometimes it's really hard to know what the difference is. Well haven't wrote very close to each other.

Owen - Host:

Yeah, I normally cook on open apple. Although we in the last episode we spoke to will from Will's grill shack and he was talking about cherry woods and how he particularly likes cherry and I've just I've just basically ordered a box of cherry so that comes next week. So I'm actually going to give that a go for the first time so I'm quite looking forward to that. So I'll report back on what that's like.

Unknown:

For me I'm sure he was actually the first wood I ever started using and I've been using cherry I only really use cherry and hickory and I'll use a little bit of apple woods and yeah, they've got one is a Weber one is just called for pork but I don't know what it is a fried looking but it doesn't say what it especially for pork. So I've done know what type of wood that is. But yeah, Cherry I find is my favourite two guys.

Owen - Host:

I think the webull ones they kind of blend don't they do blends I've had one for before for like poultry. And I think it's been a blend of a couple of fruit woods. Is it a chips the chips you get? Yeah, I think they normally do blends for it for those types of things.

Unknown:

Nicely I did straw look and what it was, but I wasn't too sure but it does is it smells nice. You know, when it cooks it's nice one by one it gives a nice little like smoke ring.

Owen - Host:

The smoke ring so important if you want to really get that bought, you know that smoky flavour? Yeah. And actually what, again, not to kind of try and repeat ourselves but we've we've kind of talked very, very briefly about in previous episodes actually, you tend to get a better smoke flavour the day after. So if you kind of you know, you don't finish whatever meat you've cooked and you don't eat it all. You have it the next day and you can actually taste more of the smoky flavour. Second time around and actually, sometimes it's a lot better for that.

Unknown:

I have noticed that Yeah, it's like if I have stuff and leave in the fridge next day it does because you have the first day if you can tell a smoker the next day there's no mistaking it definitely smoke me. Yeah, it's weird.

Dan - Host:

But particularly I always think the best example of it is if you're like are making a polonaise or making a chilli I've got a bit of brisket in the freezer that's cooked and smoked or in the fridge. I want to cut that up. It's the second that you get it out and get a knife to it and this blast of smoke hits you in the face and you think God I do not remember that yesterday. But like the amount you can do a leftovers stuff. It's one thing that I really hope people take from this is I think a lot of British people have no idea how to preserve food and use it a second time and a different way or scared to but there's so much that you can do with barbecue food a lot Have it after it's cooked will freeze perfectly well and you can use it for weeks months down the line as long as you're careful with it but the amount of depth of flavour it will give normal meals is ridiculous.

Unknown:

To be fair, I very rarely have leftovers I think is just what I always plan for leftovers and they'll do the next couple of days for lunch and then next day for lunch or go hungry I don't know if it was the smoky flavour the next day I wonder if it's where you stood by the grill and you're back and forth most most of the day when you actually are cooking it you don't notice the smoke as much because you have been around the grill maybe the next day is fresher so the first time you're gonna smoke against that could add to a little bit as well potentially

Dan - Host:

if it's not already on your clothes as it were

Unknown:

yeah in your beds and your hair

Owen - Host:

there is no better smell though then you know you've sort of you've done in smoking all day and then it's oh yeah the clothes smell like smoky barbecue smell

Unknown:

that's definitely the case my partner she's like oh you need to go and shower that now I'm enjoying this like leave me a

Owen - Host:

different type of smoke smell that used to get you know coming out of a nightclub a few years ago smelling cigarettes

Dan - Host:

and waiting for links hickory to come out to people walking around spraying that on themselves walking around stinky never barbecue but God it's so it's the other things what you mentioned the shower I don't know if anyone else has noticed that she could have been like smoking like midday you know go have a shower before bed and as soon as the water hits your hair or something like chases the smell of smoke is ridiculous

Unknown:

yeah yeah it's always like it's reacting with the heat of the shower in the waters yes really does go okay cuz it's especially if you have like you say a midday and you've left into the evening there's you can't really smell on yourself that much but you go there that really is a strong look around you let someone lay out the Barbie again. Brilliant.

Owen - Host:

Ben It's been an absolute pleasure to have you on the on the show. Yeah, thank you so much. Thank you guys. know thank you and we really look forward to what you have planned or what you're going to plan to cook with the marmalade from Bob cubing Go Tigers in and let us know what you do.

Unknown:

Oh definitely. I can't wait of course you know I've got so many ideas running through my head like I think I might just have to do a few a few little things and just sort of presented and you can maybe choose between you but when you think is the best

Dan - Host:

if you're doing three we'll talk about all three

Unknown:

are looking forward to it. You guys are getting there are some ingredients I've heard on last week or other week for sure. Like chicken livers I don't think would have been to him.

Owen - Host:

We wait to see what Steve cooks with chicken livers. That'd be fine.

Unknown:

Yes. I see he's brought him already but obviously there's no no could come up yet. quite impressed with the brownies. Oh yeah,

Owen - Host:

yes. I think we've had quite a good mix so far. So we've had chocolate cake with brownies loves

Dan - Host:

that chocolate cake roasted That was phenomenal. That looks so good.

Unknown:

That that's one you get somewhere where you know they could show people how to slice you know you need to be happy for this lovely little incredible

Owen - Host:

Kirstie deck and that that runny egg that came out of that breakfast muffin Yeah, especially as well.

Unknown:

I feel that was literally seconds before she did she got out squeeze and just you know gave it a good squeeze perfectly like you know, not everyone anyone ever bad coupe was almost hoping that other people would enjoy delivers. I can not have quasi santal If not bad parking, so I'm gonna have to try son of a specialist.

Owen - Host:

Show you I'm sure you're not out there. Then see what we can do. Sounds good. Thank you and we'll look forward to catching up with you again soon.

Unknown:

Have a great day. Definitely. Thanks, guys. Take care.

Owen - Host:

Cheers. Thank you. And that concludes another episode of the meat & Greet BBQ podcast. Thanks again to Ben from Grillon Ben on Instagram and our guests for this week's show. Find out what he cooks with marmalade from his barbecue bingo challenge please follow Ben at grill and Ben and also the meat & Greet BBQ podcast at meat & Greet BBQ podcast the hashtag barbecue bingo we'll have all of the clips from previous weeks including what Ben does with marmalade and we also want to hear from you. Tell us what you'd like to hear on the barbecue podcast by getting in contact for our social media. So Instagram Facebook channels meat & Greet BBQ podcast or email us at the meat & Greet BBQ podcast@gmail.com Until next week, keep grilling